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Roasted Carrot and Chickpea Salad

Prep Time10 mins
Cook Time25 mins
Servings: 2
Author: Tisha Riman | The Nourished Mind

Ingredients

  • 8-10 small carrots peeled + quartered lengthwise
  • 1 can chickpeas
  • 7 medjool dates chopped and pitted
  • 2 cups spinach
  • 1/4 cup pistachios
  • 2 tbsp extra virgin olive oil
  • mint
  • pinch of salt
  • Dressing
  • 2 tbsp maple syrup
  • 2 tbsp apple cider vinegar
  • 1/4 cup + 2 tbsp extra virgin olive oil
  • 1 lime juice and zest
  • pinch of salt

Instructions

  • 1. Preheat oven to 375 F. On a parchment lined baking sheet, spread out carrots evenly and drizzle with olive oil and a pinch of salt. Roast until soft and caramelized, about 25 minutes.
  • 2. Meanwhile, whisk all dressing ingredients together and set aside.
  • 3. Remove carrots from oven. Assemble salad on the bed of spinach. Top with dressing and enjoy!

Notes

To make this salad less sweet, omit the maple syrup from the dressing--the lime and apple cider vinegar alone will make this salad super refreshing.